Anyone Make Their Own BarBQue Sauce?

I use a 50/50 mix of these and call it Frank Cardini's... works great for Wings too
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1 Large onion
8 peeled garlic cloves
2 cups ketchup
10 oz Worcestershire
1 cup very strong black coffee! (Texas Style)
1 cup molasses
.5 cup apple cider vinegar
1 tsp HOT chili powder
2 cups light corn syrup
2 cups light brown sugar
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Puree onion and garlic until consistency of cream of wheat

Add puree to all other ingredients

Simmer for 2 hours low flame, stirring frequently

Refrigerate overnight

Simmer another 2 hours on low flame, stirring frequently

Enjoy!

 

Here's another one. When cooking steak or chicken, trim the excess fat/skin off and caramelize it for a minute over the fire, then drop it in the sauce....

Adds a little more umph as well!

 

Here's one that I use:

2 Cups Ketchup
1/4 Cup Molasses
3 tsp Worcestershire Sauce
Juice from 1/2 Fresh Lemon (Approx. 2 TBS)
1/2 tsp Tabasco Sauce
1/2 Cup Dark Brown Sugar
1/2 tsp Cayenne Pepper
2 Cloves Minced Fresh Garlic
1/2 TBS Course Black Pepper

Add together and simmer for at least 15-20 minutes, or longer if possible.

For kids, I tend to reduce/eliminate the Cayenne and Tabasco.

 

- brown sugar
- ketchup
- onion soup mix
- hot sauce
- water

 

If this page guides you to the book I read, it could be quite the revalation...

http://www.dinosaurbarbque.com/

 

My family's recipe we use a system of a dry rub, mop sauce, and a sauce. All three must be used at the correct stage to get the best ribs ever.

Dry rub applied to meat 2 days prior to cooking covered and left in fridge.
Coarse sea salt
Brown sugar
Paprika
Ground black pepper
Garlic powder
Dried fine chopped onions
Cayenne pepper
Celery Seeds

Mop sauce used to keep meat moist while slow cooking.
White vinegar
Sea salt
Butter
Lemon Juice
Crushed red pepper
Black pepper
Worcestershire sauce
Heinz ketchup

Apply very light brushing of honey about 5 minutes before you are ready to remove meat from the grille.

Sauce applied right before you remove meat from grille.
White Vinegar
Butter
Cayenne pepper
black pepper
tomato sauce
Worcestershire sauce
Heinze Ketchup

These ribs are spicy hot (too many Cajuns running around in the family) but they are great. My fiancé does not like spicy food but she would kill over these ribs and sit there with a large glass of water to stop the burning.

 

I made some last weekend and got lucky. I ran out of ACV (used up in the mopping sauce) and thought about red wine vinegar, since it was all I had. After some thought, I just went out to the smoker with a turkey baster and grabbed some of the juice out of the drip tray, since it was half ACV, half apple juice and half pork drippings!

That and a few tweaks of ketchup, Worcestershire and "other stuff" made it minblowingly good!

 

that sounds good! I'll make that up this weekend and give it ago...

Jedi